[Dandong must eat food]_There are certain_Some are
The cuisines of all places are exquisitely inherited and improved over the decades, and finally retained.
Dandong has a lot of foods that rank very high in the country.
Dandong’s chestnuts and strawberries are local characteristics, so many of Dandong’s must-eat foods are related to chestnuts and strawberries, and they are all natural and pollution-free, which is worthy of tourists to taste.
So, what are the must-eat foods in Dandong?
First, chestnut chestnuts in Dandong have been cultivated for 2,000 to 3,000 years. The cultivation of chestnut trees in Liaoning began in the late Ming and early Qing dynasties.
The fruit is called chestnuts, which can be eaten raw, sautéed, baked, and even canned, ground cakes, and cooking dishes.
Contains sugar, protein, trace and multivitamins, high nutritional and economic value.
Second, Donggang strawberry “the first county of strawberry in China”-Liaoning Donggang.
From its original date to today’s largest strawberry production base in China, Donggang has been producing strawberries for over a century.
The humid climate along the coast of the Yangtze River and the objective conditions such as the best strawberry production zone at 40 degrees north latitude provide a high-quality growing environment for Donggang strawberries.
Third, the yellow gardenia clam, the scientific name Qingliu Clam, is produced in the shallow water of the Yellow Sea. Its shell is yellow, and its flesh is yellow, axe-shaped shell, dark yellow markings.
Carcass meat contains protein, a variety of vitamins and calcium, phosphorus, iron, selenium and other nutrients needed by the human body; it also contains a trace amount of cobalt to maintain the body’s hematopoietic function and restore liver function, and has high nutritional value.
Because the sea area near Dandong is rich in nutrients, the yellow rice dumplings that are abundant here are fatter than the larger ones in other places, have a more delicious taste and are richer in nutrition.
Scutellaria baicalensis is suitable for stir-fry, white-boiled, stir-fried and other methods in cooking.
The best way to eat is charcoal grill.
Place the processed sand-free scutellaria on a charcoal fire.
The red charcoal fire, Huang Cancan’s clam shell, and the hot water vapor made people’s mouth watering. For a moment, when Huang Zongzi was grilled and stretched, the shell was carefully removed from the charcoal fire, and the hot meat was picked up with chopsticks and put in his mouth.The full gravy is fresh and satisfying, more satisfying than eating bird’s nest shark fin.